Lemons appear in many recipes. While most times it is only the zest (outer peel) or the juice of the lemon that is used, sometimes only the fruit is called for in recipes. Supreming a lemon consists of removing all the peel, pith and membranes from the lemons, leaving you with nothing but the soft flesh, similar to what you see with mandarin oranges. This technique can be used for other segmented fruits such as limes, oranges and grapefruits.
Things You'll Need
Cut off the top and bottom of your lemon, using a sharp knife. This will add stability to the lemon and make it easier to cut. Do not cut too much off, or you’ll waste some of the flesh.
Place the lemon, one of the cut sides down, on a cutting board.
Cut the peel away from the lemon from top to bottom, placing your knife between the flesh of the fruit and the white pith. Carefully work your way entirely around the fruit until the entire peel is gone. Try to avoid cutting much of the flesh off. Follow the contour of the fruit rather than cutting straight down.
Cut away the membranes from each segment of the fruit by placing your knife between the fruit and the membrane on one side of the segment and then the other. You will be making a V-shaped cut to liberate the supremes from each segment. Holding the lemon in your hand will give you a little more control than having it on a cutting board.
Squeeze the juice from the remaining fruit once all the supremes are removed. While there is not a lot of flesh remaining, some juice remains and can be reserved for other uses.